The first bought of swear words began when my bread dough failed to rise. By now, most of you know that I live in a historic house with drafts coming into it from every angle. In most households, an hour or two is sufficient for dough to rise, in my house it requires about six hours to achieve the same result. Sometimes I think my house hates me.

Next up were a few choice words when I scraped my fingers grating the Irish cheese needed in this recipe. I believe there were five or six f-bombs, a few s-swears, and a gosh darn it all anyway to top things off. All I know is that Brenna gave me an odd quizzical look as if to say, “What’s your damage?”

Last, but certainly not least, was the joyous and rather loud event of attempting to get the yeasted bread Bundt to actually give up its hold of the Bundt pan. Cheese and hot metal become quite friendly and they do not enjoy being parted from one another’s company without much effort. I’ll refrain from sharing the words uttered during this little adventure.

Thankfully, all of the effort involved in making this Irish-inspired pull-apart bread was totally worthwhile. The bread turned out to be amazing and made a lovely addition to our snow day impromptu dinner with our amazing neighbors Amelia and James. Needless to say, I refrained from sharing with them just how many times I can use the f-word while baking bread. I believe the final count was somewhere around fifteen.

Decrease the speed to low and slowly add in the remaining flour. When the flour is incorporated, increase the speed back to medium and mix until the dough comes together.

Knead the bread for 6 minutes on a lightly floured surface and then place it in an oiled bowl and then cover the bowl with plastic wrap.

When the dough has doubled in size, punch it down and shape it into a square on a lightly floured surface. Cut the dough into 1 1/2-inch squares. Roll each piece of dough into a ball, coat it with melted butter and then roll each ball in grated cheese before placing it into a Bundt pan.

Drizzle any remaining melted butter over the dough balls and sprinkle with any leftover grated cheese.

Cover with plastic wrap and allow to rise for 2 hours.

Bake for 20 minutes in a pre-heated 350-degree oven.

Lightly cover with foil and then bake for an additional 10 minutes.

Allow to rest for 5 minutes before inverting onto a plate or platter. You may need to run a silicone spatula or knife along the edges of the pan to loosen the bread.

Suggestions:

If you are using a store-bought garlic seasoning, you may want to eliminate the additional salt in this recipe or at least decrease it due to the sodium content.

This bread looks very dark and you may think it is burnt; I can assure you that it is not. It’s golden brown cheesy perfection.

Tenting the bread helps to prevent the top from over-browning.

Improvements:

Use fresh herbs in this bread; I suggest chives or parsley. You can either add them to the dough or roll the dough balls into the finely chopped herbs after the butter and before the cheese.

I used this Legion of Spice Garlic Head Seasoning to make this pull-apart bread. It has less sodium than most other brands, allowing you to decide how much salt you want in your recipe.

This Kerrygold Irish Dubliner is the perfect cheese to use in this recipe. You can, of course, substitute any type of cheddar, butter, or beer in this recipe, however, I’m gonna have to say that it won’t taste nearly as good.

Decrease the speed to low and slowly add in the remaining flour. When the flour is incorporated, increase the speed back to medium and mix until the dough comes together.

Knead the bread for 6 minutes on a lightly floured surface and then place it in an oiled bowl and then cover the bowl with plastic wrap.

When the dough has doubled in size, punch it down and shape it into a square on a lightly floured surface. Cut the dough into 1 1/2-inch squares. Roll each piece of dough into a ball, coat it with melted butter and then roll each ball in grated cheese before placing it into a Bundt pan.

Drizzle any remaining melted butter over the dough balls and sprinkle with any leftover grated cheese.

Cover with plastic wrap and allow to rise for 2 hours.

Bake for 20 minutes in a pre-heated 350-degree oven.

Lightly cover with foil and then bake for an additional 10 minutes.

Allow to rest for 5 minutes before inverting onto a plate or platter. You may need to run a silicone spatula or knife along the edges of the pan to loosen the bread.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

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